| Violation Date |
Code |
Description |
| 2018-10-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at handsink faucet nearest office at cook line. -0- |
| 2018-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the outsides and handles of reach in coolers at cook line. observed buildup on shelving under kitchen beverage station. -1- repeat |
| 2018-10-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked plastic pans stored on drying shelves leading down hallway to back door. 4-501.11 maintain equipment in good repair. observed freezer out of service and coffee machine and ice chest not in use |
| 2018-10-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go bowls stored over prep line in kitchen with food contact surface facing up. -0- |
| 2018-10-25 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed plastic spatulas at cook line in direct contact with egg shells. -0- |
| 2018-10-25 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor with wiping cloth inside. -0- |
| 2018-10-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when workin |
| 2018-10-25 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed both cook line microwaves with buildup that appears to be more than one day old. -3- |
| 2018-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat trays for bacon and a couple of utensils stored as clean with food debris. cdi items returned to ware washing.4-602.12 (b) the cavities and door |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer will air dry.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2018-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed on line trash bag being stored wrapped around butter and sauce containers. please store trash bag in another location. |
| 2018-06-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed grease trap and dumpster doors open. make sure to keep closed at all times.*shared facility, will follow up with other food establishments within next |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelving in reach in units, gaskets, door handles, fan in reach in unit milk unit etc.. make sure to increase cleaning frequency. |
| 2017-11-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-11-16 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.build up present in ice scoop holder today. |
| 2017-11-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed drain flies near the dish machine and ice machine today. |
| 2017-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfhashbrowns had been cooling overnight in the cardboard containers and the containers |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pshell eggs were holding at >45f today due to being stacked high with no ice on them- cdi ice added to product which chilled them down quickly. |
| 2017-11-16 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -pobserved hashbrown cooling from the night before that were at >45f today- cdi product discarded. |
| 2017-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks with lids stored on prep tables- cdi all discarded by pic. |
| 2017-07-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved hashbrowns cooling in a deep portion inside of cardboard and they were bunc |
| 2017-07-24 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -pobserved hashbrowns that had been cooling overnight and still had not met 45f or less- discarded during inspection to correct.use ther |
| 2017-07-24 |
36 |
as & 6-202.13 insect control devices, design and installation - cobserved drain flies in the facility today around onions and wait station area. |
| 2017-07-24 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cobserved a soiled drainboard off of the dishwasher. dishwasher also had build up on the exterior top and drain pipe. |
| 2017-07-24 |
45 |
4-501.11 maintain equipment in good repair.observed a bent door on the dishmachine that is making it leak when running. |
| 2017-04-10 |
52 |
observed an open grease trap lid today- closed by pic during inspection.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-04-10 |
45 |
observed gapped caulking behind the fryers today- take up old and re caulk.4-501.11 maintain equipment in good repair. |
| 2017-04-10 |
42 |
observed the coffee pot scrub brushes stored under the wait line handsink-moved to correct today so they were not at risk of handsink drainage contamination. ice scoop holder had some debris inside today-sent to be washed to correct.4-903.11 store cleane |
| 2017-04-10 |
36 |
observed gnats in the dry goods room. issue has improved a lot since the last inspection.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-04-10 |
31 |
observed bacon cooling in the walk in cooler in covered plastic containiers that were stacked on one another. pans unstacked and uncovered during inspection to correct.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice |
| 2016-12-28 |
41 |
observed a single use scoop in the sprinkles today- removed to correct.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. |
| 2016-12-28 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cobserved the ceiling leaking today. |
| 2016-12-28 |
43 |
observed glasses stored under a celing leak today- sent to be washed to correct.observed a box of to go boxes stored on the floor.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-12-28 |
36 |
observed gnats in the facility today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-12-28 |
8 |
observed employees rinsing out coffee carafes in the handsink. corrected through instruction.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-08-19 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed cracked pans stored on drying shelf. cdi - pic removed these from service and wil |
| 2016-08-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed unprotected paper towels near back door on top shelf. door is propped open during deliverries and trash rruns. keep these cover |
| 2016-08-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed |
| 2016-03-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers in cold reach ins. cdi - pic placed one in each unit during inspection. -0- |
| 2016-03-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on drying shelf near walk in. cdi - pans separated and pyramid stacking demonstrated to pic. -1- repeat |
| 2016-03-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed lindonberry butter date marked for 30 days in accordance with posted specs. cdi - pic relabel |
| 2016-03-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed clean utensils near dish room stored with handles down. cdi - pic inverted these. -.5-4-903.11(a) store single-use and single-service articles to prevent |
| 2016-03-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over ready-to-eat food in the walk in. cdi- pic moved produce tow lower shelf. -1.5- |
| 2016-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of dish machine with buildup at the top. clean. -0- |
| 2016-03-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed warped rubber floor in the chemical storage. repair. -1- repeat |
| 2016-03-30 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed cracked pans stored on drying shelf. cdi - pic removed these from service and wil |
| 2016-03-30 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed soiled first toilet in the women's restroom. clean. -0- |
| 2015-11-16 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust buildup behine vent cover of hvac. clean -0- |
| 2015-11-16 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed urine stained tile around base of men's restroom |
| 2015-11-16 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed dish machine not maintaining 20 psi pressure per data plate. pic placed service call for repair of machine. -.5- |
| 2015-11-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups and paper towels stored with lip area exposed and paper towels by back door exposed to dust. kepp these items protected from dust, debris and contac |
| 2015-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on drying rack near walk in cooler. cdi - demonstrated proper stacking techniques. -.5- |
| 2015-11-16 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use scoop stored in container inside salad prep unit. cdi - pic move |
| 2015-11-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wiping cloths at front line in solution with ffod debris present and cloudy solution near h |
| 2015-11-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of oil and seasoning salt at cook line without label. label these with the common name of the item. -1- |
| 2015-09-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on clean drain board of 3-comp sink and over wrapped table utensils. cdi - pic voluntarily discarded these. -0- |
| 2015-09-29 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employees moving food with gloved hands while plating diff |
| 2015-09-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils in container with food debris present in the bottom. periodically clean container to prevent debris and b |
| 2015-09-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored on top shelf over washed lettuce and other ready-to-eat foods. cdi - pic moved unwashed produce to lower shelf. -1.5- |
| 2015-06-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed bacon 121f on parchment paper cooked on placed in plastic tubs to cool. |
| 2015-06-24 |
13 |
. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon and raw turkey bacon stored over fully cooked sausage links in the walk-in cooler. cdi (corrected during inspection) storage switched.3-304.11 food shall only conta |
| 2015-06-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a partially filled water bottle in the prep cooler over bags of soup. cdi (corrected during inspection) bottle was discarded. facility has an area for emplo |
| 2014-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on dish machine. |
| 2014-12-03 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p: observed ice bin at soda station with build-up on interior. verification of cleaning within ten days. |
| 2014-12-03 |
2 |
.2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed employee health policy form in new hire packets. signed sheets are sent to corporate. pic could not verify all emplo |
| 2014-08-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: food contact surfaces shall be cleaned and sanitized after any contamination has occurred. observed dish washer going from dirty utensils to handling clean utensils |
| 2014-08-06 |
7 |
3-301.11 preventing contamination from hands - p,pf: ready -to-eat foods shall not be contacted by bare hands. observed server press down on plated waffle with open palm. cdi- waffle discarded and discussion with pic. |
| 2014-08-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: designated hand sinks shall be used for no other purpose than for handwashing. found ice dumped in handsink upon entry. cdi- sink cleared. |
| 2014-08-06 |
6 |
2-301.14 when to wash - p: employees shall wash hands at a designated handsink in between glove changes. observed dish washer prepare to don gloves without hand wash after being directed to change gloves. cdi- discussion with person-in-charge (pic). |
| 2014-08-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: food requiring time / temperature control for safety (tcs) shall be held hot at 135 f or above. found one item, link sausages holding at 127 f |
| 2014-08-06 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: store utensils in a clean dry area. found tray of scoops, and other hand utensils with loose debris in bottom.4-901.11 equipment and utensils, ai |
| 2014-08-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: keep trays and containers for holding clean utensils clean. observed loose debris in tray holding clean utensils. |
| 2014-08-06 |
41 |
3-304.12 in-use utensils, between-use storage - c: do not store utensils in sanitizer bucket between uses. observed two knives in sanitizer bucket. cdi- moved utensils to dish machine. store utensils between use in hot water of 135 f or above or on a clea |
| 2014-04-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: equipment shall be maintained in good repair. observed several door gaskets of coolers splitting. |
| 2014-04-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c: allow utensils and equipment to air dry before storing. found containers stacked while still wet. |
| 2014-04-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: food contact surfaces shall be clean to sight and touch. observed one container with food attached on drying racks. cdi- returned to cleaning process. |
| 2014-04-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: sinks for handwashing shall be accessible for use at all times, and shall be used for no other purpose than for handwashing. found lexan lid in handsink. cdi- sink cleared.6-301.12 hand dry |
| 2013-11-08 |
31 |
3-501.15 cooling methods - pf: cool foods by effective methods to acheive time / temperature requirements. observed blanched bacon stacked several layers in tubs, tightly covered. pot roast gravy tightly covered 48 f from same day. sliced roast beef porti |
| 2013-11-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep potentially hazardous foods cold at 45 f or below. found shell eggs at grill 49 f in egg well. |
| 2013-11-08 |
18 |
3-501.14 cooling - p: cool potentially hazardous foods from 135 f to 70 f within two hours and to 45 f within four additional hours. found rehydrated hash browns 57 f in cartons afyer 23 hours. cdi- product discarded voluntarily. |
| 2013-08-07 |
16 |
3-401.11 raw animal foods-cooking: observed blanched bacon stacked high in walk-in cooler. gave facility application to document process of non-continuous cooking. |
| 2013-08-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark ready-to-eat tcs food with date packages are opened or when food is prepared in the facility. observed tomatoes cut, watermelon c |
| 2013-08-07 |
39 |
3-304.14 wiping cloths, use limitation: between uses, cloths for wiping shall be held in a sanitizer of approved concentration. observed cloths in sanitizer measuring 0 ppm quat. cdi- changed out. |
| 2013-04-02 |
54 |
(a) areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination.observed an employee shirt and apron on the refidgerator in the |
| 2013-04-02 |
20 |
potentially hazardous foods shall be cold held at or below 45f. observed half and half being cold held at 61f and liquid eggs being stored at 47-49f. cdi- half and half cups were discarded. instruction was given to keep ice in the liquid eggs bin in the c |
| 2013-04-02 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-04-02 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed a soiled batter dispenser; a spoon; and two plates with food residue on them that were being stored in the clean dish area. cdi- dishes were removed and put wi |
| 2013-04-02 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no hand washing sign above the sink closest to the stove. |
| 2013-04-02 |
6 |
employees shall wash their hands:(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in |
| 2012-11-19 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed windex in bottle labeled as quat sanitize |
| 2012-11-19 |
45 |
repair / replace splitting door gaskets of refrigeration units. observed salad cooler gaskets in need of replacement. |
| 2012-11-19 |
42 |
air dry utensils and equipment. observed metal containers wet-stacked. |
| 2012-11-19 |
35 |
label all working containers of food; including seasonings at grill. |
| 2012-11-19 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed rinsing of coffee making equipment in handsink. cdi- instruction. |